In a world where food waste is a mounting concern, researchers have found a novel way to transform an often-discarded agricultural byproduct into a valuable ingredient for bread fortification. A recent study published in *Applied Food Research* explores the potential of sub-standard peas (sP), a waste product from pea processing, to be converted into a functional bioingredient through fermentation.
The research, led by Mariaelena Di Biase from the National Research Council’s Institute of Sciences of Food Production in Italy, focuses on the fermentation of sub-standard peas using Lactiplantibacillus plantarum ITM21B. This process not only enhances the nutritional profile of the peas but also creates a bioingredient that can be used to fortify bread.
Sub-standard peas, which are typically discarded due to their lower quality, still contain valuable components such as proteins, fibers, and bioactive compounds. By fermenting these peas, the researchers were able to increase the content of lactic and acetic acids, as well as the levels of globulins, glutelins, and total phenols. This led to a higher antioxidant activity in the fermented product, known as Bio21B-P.
The biological effects of the fermented sP extract were tested on HepG2 liver cells, which were treated with oleate/palmitate to mimic hepatic steatosis. While the results showed a reduction in lipid droplet accumulation, the effect was not statistically significant. However, the potential health benefits of the fermented bioingredient are promising.
When the freeze-dried Bio21B-P was used to partially replace wheat flour in bread, the results were even more encouraging. The increased polyphenol content in the bioingredient led to a significant lowering of the predicted glycaemic index and starch hydrolysis, which is directly correlated to the amount of flour replaced. This means that bread made with the fermented pea bioingredient could have a lower impact on blood sugar levels, making it a healthier option for consumers.
Additionally, the protein content in the bread increased as the content of the pea bioingredient increased, with a concomitant rise in total free amino acids. This could make the bread more nutritious and appealing to health-conscious consumers.
The texture analysis of the bread also revealed some interesting findings. At a 7.4% substitution level, the presence of Bio21B-P significantly reduced the hardness of the bread while increasing its cohesiveness compared to the control. However, higher levels of bioingredient incorporation led to a deterioration of the bread structure, suggesting that there is an optimal level of substitution for the best results.
The commercial implications of this research are significant for the agriculture sector. By finding a way to valorize sub-standard peas, farmers and food processors can reduce waste and create a new revenue stream. This could also lead to a more sustainable and circular food system, where byproducts are not discarded but instead used to create value-added products.
As Mariaelena Di Biase explains, “This study demonstrates the potential of fermentation to transform agricultural waste into a valuable ingredient. The use of sub-standard peas not only reduces waste but also creates a bioingredient that can enhance the nutritional profile of bread.”
The research published in *Applied Food Research* opens up new possibilities for the agriculture and food industries. By leveraging the power of fermentation, it is possible to create innovative and sustainable solutions that benefit both the environment and consumers. As the demand for healthier and more sustainable food options continues to grow, this research could pave the way for future developments in the field.